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When I first heard about “sex in a pan dessert”, I thought the name was some kind of joke. Was this really a thing? Apparently, it’s been around for years, under many different names. I’m not really sure what the origin is.
Intrigued by all the flavors in a chocolate layer dessert, I set out to find how to make sex in a pan my way. Of course, that meant low carb, gluten-free, and healthy healthier.
Layers in Sex in a Pan Dessert
Traditionally, sex in a pan dessert contains six layers. These include:
- Pecan shortbread crust
- Cream cheese
- Vanilla pudding
- Chocolate pudding
- Whipped cream
- Shaved chocolate
All the versions that I know of are made with sugar and wheat flour. In fact, a couple of the layers usually include instant pudding. For me, these would be no, no, and definitely not.
I knew there was a way to make it better and low carb – without sacrificing the sinfully delicious taste and texture.
My take on chocolate layer dessert isn’t exactly healthy, but at least it is gluten-free, sugar-free, and made without questionable ingredients.
It does include similar basic layers:
- Pecan shortbread crust
- Cream cheese
- Chocolate
- Whipped cream
- Shaved chocolate
Okay, it’s not quite identical. (Maybe I should call it gluten-free chocolate lasagna instead?) But, it’s close enough that I’m still declaring it sex in a pan. 😉
Best of all, none of my extended family could tell the difference when I served it. Yay! (Yes, I served a dessert called “sex in a pan” for family. I’ll get to how that went in a minute.)
A (Healthier) Easy Sex in a Pan Recipe
An easy sex in a pan recipe is a challenge when you are trying to keep it to real food ingredients and somewhat healthy. I’m not going to lie, it’s definitely calorie dense and on the heavier side. But, at least there are no artificial ingredients. And, it’s still pretty simple to make – no processed pudding mix required!
The other aspect I struggled with was keeping the sex in a pan recipe under ten ingredients total. After all, “ten ingredients or less” is my thing. Definitely not easy with a six layer dessert!
Fortunately, I was able to repeat many of the ingredients among the different layers, so it worked out. It actually came out to nine ingredients, although my original version had ten.
I skipped the vanilla pudding layer, because patience isn’t my strong suit. Waiting for each layer to set already took long enough with five layers! It’s totally worth it though, I promise.
Anyway, the other layers are so decadent that I don’t think you’ll miss the one I omitted. If you really like vanilla pudding, feel free to add a layer of your favorite kind before the chocolate layer.
In fact, I was so determined to make this low carb dessert a little faster than traditional sex in a pan recipes, that I decided to modify the chocolate layer from the original. (I’m pretty sure that most of us don’t want to spend hours upon hours making our low carb or no carb desserts!)
The older version required making chocolate pudding using xanthan gum, and waiting hours for it to set. Some people reported issues with the pudding setting, and the xanthan gum was less readily available for many.
More importantly, it was So. Much. Waiting. I cut that out and replaced it with a chocolate whipped cream instead. So much faster, and just as delicious!
… UPDATE: Okay, apparently I didn’t realize how many of you preferred the pudding version with the xanthan gum! I’m adding it back in, so you can decide which version you want. 😉
Another option is to swap the pudding layer with your favorite low carb pudding recipe. You can even try adapting this vegan chocolate pudding recipe by using low carb sweetener and xanthan gum to thicken.
One of the Best Low Carb Desserts for Any Occasion
Despite the conflict between the name and the fact that I had family coming for New Year’s, I made this sex in a pan dessert for the celebration. I wanted something that looked cool, tasted extra rich, and it had to be something I wouldn’t make every day.
Fortunately, even with multiple steps, it turned out to be a lot easier than it looks! And, the rave reviews were worth the effort.
I’ll admit, I couldn’t bring myself to tell my family what this thing was called. And they did all ask, because it doesn’t look like any other dessert people have seen before. I just said it’s “chocolate layer dessert”. Feel free to do the same if you’re in the same boat!
You may be wondering why I’m sharing this chocolate layer dessert recipe now, toward the end of January. Isn’t this month supposed to be all about healthy eating for many people? Well, yes. But like I said, this low carb dessert is definitely healthier than traditional sex in a pan.
The other reason is, Valentine’s Day is coming up! What better time than that to make this sugar-free sex in a pan dessert? It’s special, it’s chocolate, and you won’t have to come up with an alternate name like I did.
The Trick with Keto Chocolate Layer Dessert
Now, I already fixed the majority of the first problem with layered low carb desserts – the waiting! I say majority because I still recommend refrigerating it for an hour or two at the very end before serving. But, unlike other chocolate layer dessert recipes, at least you don’t have to wait between layers.
So, the only slight challenge that’s left with a treat like this? Apparently, a creamy six layer dessert (or five layer dessert) can be tricky to remove from the pan. It always falls apart on me! The first piece definitely won’t look pretty, so be prepared for that.
After that one piece, make sure you’re cutting all the way through the crust layer and use a thin, sturdy spatula to remove each piece from the pan. I love this silicone cookie spatula, which is the perfect size.
Just remember, it will still taste delicious even if you mess up on the serving process. And if you love chocolate and whipped cream, it will be one of the best low carb desserts you’ve ever had.
More Sugar-Free Dessert Recipes
If you’re looking for more crowd pleasing sugar-free desserts, try these:
Tools To Make Sex in a Pan Dessert
Tap the links below to see the items used to make this recipe.
- 9×9 baking dish – This is the one I used.
- Medium saucepan – This one is a good size if you’re making the old version of the chocolate layer.
- Hand mixer – For beating the whipped cream.
- Sugar-free dark chocolate – This one is sweetened with stevia. Don’t confuse it with unsweetened baking chocolate!
Sex in a Pan Dessert Recipe (One of the Best Low Carb Desserts)
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Sex in a Pan Dessert Recipe (Sugar-free, Low Carb, Gluten-free)
Learn how to make sex in a pan dessert - easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever. If you're looking for delicious keto desserts that everyone else will love too, this is for you.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Pecan Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (Old Version)
Chocolate Layer - Option 2 (New Version)
Whipped Cream Layer

Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust
-
Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
- In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
-
Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
- While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
- Once the crust has cooled, spread the cream cheese mixture evenly over it.
Chocolate Layer - Option 1 (old version, like pudding)
-
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
-
Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
-
Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
-
Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
Chocolate Layer - Option 2 (new version, faster)
- While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
- Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
- Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
- Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
-
Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
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Recipe Notes
Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Serving size: 2.25" square, or 1/16 recipe
This video shows how to make sex in a pan dessert using the newer version of the chocolate layer.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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485 Comments
Abby
I am diabetic and my husband is vegan, so I altered this recipe a tiny bit to use coconut cream in the cream cheese, chocolate pudding & whipped cream layers, substituted smart balance for the butter. so rich and delicious… as long as you like coconut. I especially love the pecan crust. It was the perfect Valentine’s treat — thank you!
Maya | Wholesome Yum
Thank you, Abby! I’m glad you liked it!
Maui
Everything looks so good. How do I get the recipes??
Maya | Wholesome Yum
Hi Maui, The recipe is on the recipe card right on this page.
Tina
Can I cut this recipe up into servings and freeze them to enjoy later?
Maya | Wholesome Yum
Hi Tina, Yes, you can!
Nicole
Made this today, it was deliciously decadent, and a hit with the whole family! And I’m still on my diet. 🙂 Thanks!
Maya | Wholesome Yum
Thank you, Nicole!
Julie Jang
Hi, thanks a lot for the wonderful recipe. I will try this next week for our family gathering.
By the way, can I make this a day before the party? The taste is ok if it is in the refrigerator over 20 hours?
Maya | Wholesome Yum
Hi Julie, Yes, definitely! I pretty much always make this the day before the occasion, since it takes some time to make.
Alyssa
This looks delicious! I think I will make the chocolate layer a chocolate avocado mouse so I don’t have to use xanthan gum. 🙂 I’m thinking maybe arrowroot or tapioca to thicken a vanilla layer?
Maya | Wholesome Yum
Thank you, Alyssa! Great ideas!
Tonia
Looks delish. How can I print this?
Maya | Wholesome Yum
Hi Tonia, on the upper right-hand corner of the recipe card is a small pink printer icon. That should take you to the printable version of the recipe.
JoAnn
This dessert is amazing and always a hit! However the recipe has been recently changed or updated. This recipe is good but I feel ingredients now call for too much of the whipped cream texture and taste. I do prefer original recipe because it’s more like a chocolate pudding texture and taste. It’s delicious, and reminds me of a good old fashioned chocolate pudding pie! Thank you.
Maya | Wholesome Yum
Thank you for the feedback, JoAnn! I added the old version back in as an option, so you can make the one you like best.
JoAnn
Thank you so much for adding old version back ! I can’t tell you how many times I’m making this dessert. When it was changed I thought I lost my mind lol and I started researching internet and actually found old version but your link is stored in my phone and so much easier to find. Thanks again for delicious dessert!
Maya | Wholesome Yum
You’re welcome!
Mia
I calculated this at 14g of carbs per serving. I used Swerve Confectioner’s for sweetener. I’m curious how you got 5g?
Maya | Wholesome Yum
Hi Mia, The carbs in the Swerve don’t need to be counted because they don’t get absorbed.
Mia
Hi Maya, thanks for your answer. Unfortunately, as someone who has gestational diabetes, I have to count total carbs. I’m glad I did my own calculation so that I could accurately plan my meal around this.
Becca Jo Thomas
Maya, I know diabetics are particular about carbs, but you might want to double-check on Swerve. It DOES NOT have an effect on blood sugar! Hope it works out for you! I love swerve!
Maya | Wholesome Yum
I love Swerve too, Becca Jo! Thanks for the tip!
Mike
So, I normally don’t comment on recipe blogs only because there’s like already enough comments and people get general ideas. But I am making the exception this time because this method is AWESOME! I was going to go 1.5 times the guide and do a 9×13 but opted to go 8×8 instead just to be sure it was tasty. Now I wish I’d done the 9×13 because on Christmas Eve, the vultures in my family swooped down on this so fast, it didn’t have a chance of living through it. I swapped in hazelnut flour for the pecans because A. I didn’t have pecan flour, B. I did have hazelnut flour, and C. Chocolate and hazelnut – need I say more? 🙂 The other thing worth noting is that I didn’t use parchment in my glass pan, just sprayed it well with coconut oil spray and even the first piece came out nice-n-neat. The crust was almost like a nice thick crunchy butter cookie and the other layers were awesome. One of the best desserts I’ve ever found and made. Happy also you re-did it not to include xanthan gum. Much appreciated for this!
Maya | Wholesome Yum
Thank you so much, Mike! I’m glad to hear it was a hit on Christmas!
Danica
Any way you can email me the original recipe for this using the Lily’s chocolate? It’s the way my family loves it but I can only find this recipe. I believe I remember how to do it, but in case I don’t.
Maya | Wholesome Yum
Hi Danica, I added the original recipe back in so both options are there. I didn’t realize how many people liked the first way!
Bernadette
Hi. This looks amazing. My only question is if there is an alternative to making the crust with almonds or nuts as my husband is allergic.
Maya | Wholesome Yum
Hi Bernadette, I have a coconut flour crust in this recipe that should work. You will probably need to double the amount to make enough crust for this recipe.
Beth
I bought xanthan gum for this recipe. Can you put up the original version of the chocolate pudding in an addendum?
Maya | Wholesome Yum
Hi Beth, Yes, I added that option back!
Tracy
It says to line the pan with parchment paper. When do you remove the paper?
Maya | Wholesome Yum
Hi Tracy, You don’t remove the parchment paper. It’s just a liner on the bottom of the pan.
Lynn
Hi! I wanted to make this great dessert again for the holidays but I noticed the gum had been removed from the chocolate layer. I would like to make it with so can you tell me how much? Thanks!
Maya | Wholesome Yum
Hi Lynn, I’m so sorry about the delay! I hear your feedback and have added the old version back in as an option.
Anna
So excited to find this recipe in a sugar free version!! My husband loves this dish, although we call it Chocolate Sin instead of sex in a pan, and I make it every year for his birthday. Since going Keto, I was worried that I wouldn’t be able to find him a good substitute. Thanks for doing the hard work and figuring it out!!
Maya | Wholesome Yum
Thank you, Anna! I hope you like it!
Shannon Brown
I have a bar of unsweetened baker’s chocolate and wanted to use that. How much sweetener should I add? I also only have xylitol. I have used powdered xylitol in the past and it works great. I can’t wait to try this recipe!
Maya | Wholesome Yum
Hi Shannon, I haven’t tried it with unsweetener baker’s chocolate. I’m sure you could just sweeten it to taste. Let me know how it goes if you try that! Xylitol will definitely work as long as you powder it.
Katy
After you make the chocolate pudding it states to “Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming.” Do you mean to have the plastic wrap touching the top of the pudding? Or against the surface of the pan? I was going to use Press n Seal, but I’ll use plastic wrap if it needs to rest on top of the pudding layer. Thanks!!
Maya | Wholesome Yum
Hi Katy, The plastic should be touching the pudding with no air between. Contact with air will cause a film to form. I think that both regular plastic wrap or Press’n’Seal should work fine.
Christine Aiello
Why do you need to line the pan with parchment paper? Won’t the butter keep it from sticking or can you use spray? I would think the paper would get stuck to the crust when cutting. I’ve had that happen in the past. Do you think I really need it?
Maya | Wholesome Yum
Hi Christine, The parchment paper is there to prevent sticking. You can try greasing the pan well instead if you prefer, but parchment usually works best to be completely non-stick. Since this dessert is already pretty hard to remove from the pan, that’s pretty important for this one. Let me know how it goes if you decide to skip it.
Leila cataline
Hi there! I really enjoyed reading the post and can’t wait to try the recipe. Do you think I could replace the chocolate with cocoa powder mixed with butter and add a little more swerve? Let me know what you think. Thanks!
Maya | Wholesome Yum
Hi Leila, I think you could, but I haven’t tried it. I’d recommend a powdered sweetener (Swerve Confectioner’s or Sukrin Melis) if you do this, so that the chocolate pudding layer is smooth. The replacement for the dark chocolate in the pudding layer should be approximately 1/2 cup cocoa powder, 1 1/2 tbsp butter, and 3 tbsp powdered sweetener (may need to adjust to taste). Let me know how it goes if you try it!
Edna
I have made this from all the way back to the 70s. It is also called chocolate delite. Love it
Maya | Wholesome Yum
Good to know another name for it – thanks, Edna!
Sherri
Thank you for getting back so quickly. I am a perfectionist, lol. Might save that crust for something else. But when looking I don’t have a 9×9 pan, only the 9×13 or an odd 10×10 square (guess my mom gave me that). Either way, I want it perfect, so I might redo the crust and like you suggested do the 1 1/2 for the recipe for the bigger pan size. Can’t wait to take it for a dessert Saturday night!! P.S. I subscribed to your cookbook. Can’t wait to look at it!
Maya | Wholesome Yum
I know what you mean – I’m a perfectionist, too. 🙂 I’d love to hear how the dessert worked for you in the larger pan! Otherwise, you could easily make it in the 10×10 pan since it’s pretty close to 9×9 – the layers would be a little thinner, but not by much. Thank you for subscribing!
Sherri
Yikes, I read pan size wrong… used 9×13 for the crust part, then read again but baked the crust already!! What should I do – start over, double the filling layers, or maybe just have thin layers? I don’t want it to be a flop. Help!
Maya | Wholesome Yum
Hi Sherri, You can still use the crust you made. You can try making the other layers thinner too, but they might be too thin. I would just make the other layers approximately the same as the original recipe by multiplying the amounts by 1 1/2. The easiest way is to enter 24 (instead of the default 16) for the number of servings on the recipe card, this will adjust the amounts of all the ingredients. Of course your bottom layer is already thinner, but it should still be good. I hope you like it!
Angela
We always called it “Next Best Thing to Robert Redford” or “Robert Redford” for short 🙂
Maya | Wholesome Yum
Haha! Thank you for sharing, Angela!
Erica
Can this be frozen?
Maya | Wholesome Yum
Hi Erica, I haven’t tried freezing it. I’m not sure if the consistency might change after thawing. Let me know how it goes if you freeze it.
Miranda
My “unhealthy” recipe for this is called Chocolate Delight, and it is my favorite dessert. I make it only for potlucks because I have a hard time resisting it. I look forward to trying this one!
Maya | Wholesome Yum
Good to know another name for it! I know what you mean – sometimes it’s a better idea to make desserts like that for a larger crowd.
Megan
My pudding didn’t set up!
Maya | Wholesome Yum
Hi Megan, Sorry I didn’t get the chance to reply to your comment until now and that the pudding didn’t set up! It’s hard to tell what went wrong without being in the kitchen with you. Most likely the xanthan gum didn’t mix well enough into the pudding mixture. Make sure you sprinkle it in lightly and whisk vigorously right away. You could try adding a little more next time, but don’t add too much to avoid having the pudding get slimy. Other than that, keep in mind that the pudding will set more as you refrigerate it.
Tracy
Xantham gum is not in the recipe. I am making this tomorrow for a party and now I am worried.
Maya | Wholesome Yum
Hi Tracy, Don’t worry about the xanthan gum – as explained in the post, the older version of this had a layer with xanthan gum, but I updated the recipe with an improved version. You don’t need xanthan gum and can follow the recipe as written on the recipe card.
Shelby
I can’t wait to make this low carb version! It looks absolutely delish!
Maya | Wholesome Yum
Thank you, Shelby!
Meg
Fantastic! Beautiful!
amindfullmom
I love that you made this without boxed food!! YUM!
Lane & Holly @ With Two Spoons
Looks amazing! Chocolate for days!
Jennifer @ Show Me the Yummy
I’m absolutely going nuts over this. Sugar free? Low carb? This is AMAZING!!!!!!
Sean
This is similar to the Italian dessert Tiramisu. Looks great!
Sharon
I doubled this recipe for a 9 X 13 pan. It turned out great and my family liked it better that than the original recipe with all the calories, etc. I had too many crumbs for the crust–could have done 1 1/2 the amounts instead of 2X. Thanks for sharing your recipes.
Maya | Wholesome Yum
Thank you, Sharon – I’m happy to hear you and your family enjoyed it!
Emily
Your recipe calls for a 9×9 pan but it says it serves 16… Is that right? I feel like a 9×13 would serve 16 better. Does the 9×9 serve 16? I have 18 people coming over tomorrow – should I double the recipe and put into a 9×13?
Maya | Wholesome Yum
Hi Emily, The dessert is very rich, so to me the 9×9 pan is enough for 16 people. It comes out to about a 2.25″x2.25″ square per serving, which doesn’t sound like a lot but it’s quite filling. I made it in a 9×9 when we had 12 people over, and we had more than 1/4 of the pan left over. Of course it depends on what else you’re serving and how much people want. It stores fine for several days too, so you could easily double the recipe to make it in a larger pan if you’d like. Nothing wrong with leftovers. 🙂 Enjoy your party!
Amber
Could I use Swerve? I do not have straight up Erythritol. Thanks!
Maya | Wholesome Yum
Hi Amber, Yes, the powdered erythritol linked in the recipe is Swerve. Just make sure it’s the powdered (confectioner’s) kind and not the granulated kind, so that the texture stays smooth. Any other brand of powdered erythritol will also work fine.
Tammy
Do you know of anything to substitute for the heavy cream? I can’t have dairy.
Maya | Wholesome Yum
Hi Tammy, Coconut cream (the thick kind from a can) should also work. Try to find one without added ingredients/preservatives if you can.
Bethany
Yum! All of those layers look so good!
Lauren
Yummy! I love the unhealthy version of this, and I’m always looking for low carb desserts to satisfy my sweet tooth. My mother in law calls it “fat man’s misery,” if you’re looking for a more family friendly name! Do you have any suggestions on the dark sugar free chocolate? I’m assuming not the unsweetened baking chocolate? Thanks!
Maya | Wholesome Yum
What a creative name – thank you! I used this sugar-free dark chocolate for the recipe (I buy it in bulk there since it comes out to be a better deal than other places I’ve found, but you can also get smaller quantities). Hope that helps!
Rachel
Thank you so much. I found some stevia packets here and see erythritol in ingredients. going to try that. Thank you also for the change in measurements. I probably would have done 1:1. HA!!!
Rachel
Hello. I am unable to find powdered erythritol had local stores and was hoping to make it this weekend. Any suggestions for substitutions (outside of regular sugar)? I sometimes use applesauce, honey, agave, maple syrup, etc, but not sure those work for this recipe. Thank you so much!
Maya | Wholesome Yum
A powdered sweetener works best. Granular would be the next best thing – everything would still come together the same way, but you might taste the granules if they don’t fully dissolve, so it wouldn’t be as smooth. I don’t think liquid sweeteners like honey, agave, or maple syrup would work, because they’d add extra liquid and would require consistency adjustments for the other ingredients. (You can try, I’m just not sure about the results.)
If you can find granular erythritol, the best option would be to make that into powdered by grinding it in a blender or food processor.
Otherwise, if you can’t find erythritol, I’d probably go with something like Truvia Spoonable. That’s actually a combination of erythritol and stevia, but more common in stores. If you use that, you’d probably need about 2 1/2 teaspoons for the crust, 1 tablespoon + 2 teaspoons for the cream cheese layer, 3 1/2 tablespoons for the pudding layer, and 2 1/2 tablespoons for the whipped cream layer. I’d still grind it for finer consistency if you can.
Lastly, if you do want to order the powdered erythritol online, if you have Amazon Prime you could still have it by this weekend. Hopefully one of these options will work out for you!
Tamara Sparks
We call it “better than sex” cake and for the kids we call it “better than soccer”. Sex in a Pan just sounds a little weird IMO. 😉
Maya | Wholesome Yum
Great names! I love the name for kids especially. “Six layer dessert” is definitely more boring!
Anne
I try to avoid gums & thickeners in general – don’t keep xanthum gum around. I’m thinking grass fed gelatin would be a great alternative for the pudding layer. Thoughts?
Maya | Wholesome Yum
That sounds like a good idea! I also try to avoid gums/thickeners most of the time, but haven’t found a good replacement for pudding. I’ve never tried gelatin though – it might work! I’d start with the same amount and then see if you might need more than the amount of xanthan gum to get it thick enough. Let me know how it goes if you give it a try.
Mike
Did you modify the recipe since this post? I don’t see xanthan gum as an ingredient. Just wondering if I missed something?
Maya | Wholesome Yum
Hi Mike, Yes, the recipe was updated based on reader feedback, to make it faster, easier, and less error-prone. (I explained this in the post above the recipe card.) You can go ahead and follow the recipe on the current recipe card.
Amanda
Is there a way to get the old pudding recipe too? I just loved how it turned out and didn’t get it printed before the change. 🙁 After figuring out that I’m in fact not crazy I re-read the entire post and saw you made a change. I would love to be able to try both options. Thanks!
Maya | Wholesome Yum
Hi Amanda, Sorry about the delay – both options are in there now!
Karen Miller
Do you have a substitute for the pecan meal for someone who doesn’t like nuts (but does well with almond flour)? Maybe flax seed?
Maya | Wholesome Yum
Hi Karen, Yes, flaxseed meal should work fine (I prefer golden flaxseed meal). You can also use additional almost flour instead of the pecan meal.
Katrin
I love the name and I love the look of this dessert. This is perfect for a dinner party or for when you’ve got a bunch of people around.
Kim | Low Carb Maven
This looks super yummy, Maya.
Stacey Crawford
This looks very naughty and yummy. I don’t think it need the vanilla pudding step either. The first slice of most baked goods is always kind of messy, lol.
Paula Ramirez
This looks amazing! I’m new to this keto world. So far I’m loving many of your recipes. Thank you for making this transitional time so helpful and yummy. I have a severe allergy to tree nuts and peanuts. Can you give me any suggestions on substitutes for almond flour? I have researched but haven’t found a great alternative yet.
Maya | Wholesome Yum
Thank you, Paula! I’m so glad you’re enjoying the recipes. Sometimes sunflower seed flour (which is basically finely ground sunflower seeds) can work as an almond flour replacement, but it depends on the recipe. It should work fine for this one (I haven’t tried it, but think it would). I also have recipes categorized by diet type on my Recipe Index page, which includes a nut-free section. Hope that helps, too!
Page
I’ve had sex in a lot of different places but never in a pan. But it looks incredible.
Maya | Wholesome Yum
XD Thank you, Page!
Tammie Stovall
I’ve seen this made a lot of ways. You can make a thin cake or a graham cracker crust for the bottom, and do each layer with whatever you like. It’s basically just a bunch of layers of good stuff. You can do a thin cake, a pudding. A layer of sliced fruit, a layer of whip cream, and another pudding or just how you like it.
Georgina
I am drooling over my keyboard! It looks SO good!
Sarah
This just looks amazing! I have loved this dessert for a long time!